With Yan Cha prices reaching new heights each year

a tea region in Taiwan best known for their Baozhong production

and the handles avoiding singed fingertips—the gaiwan features its creator's propensity for luster in a golden coating on the lid

Koshun (香駿) is a cultivar developed in Shizuoka in 1970 by crossing Kurasawa with Kanayamidori

black koji heicha Quantity:Sample (~6g) With Yan Cha prices reachingThis rare koji fermented tea comes from the island of Tanegashima in southern Japan and is produced in the Heicha styleJapans own interpretation of post fermented teas. The defining step in its creation is the use of black koji (Aspergillus luchuensis), a traditional fermentation culture famed in sake, miso, and soy sauce making. Applied to tea, koji works gently on the leaves, breaking down components and creating naturally occurring acids and